Advertisement
  • Newsletter
  • Subscribe

Tuscan White Bean And Tomato Pasta

132

  • Prep Time15 min
  • Total Time25 min
  • Makes6 servings
Tuscan white bean and tomato pasta recipe

Photo, Erik Putz.

Chatelaine Triple Tested

Ready in less than 30 minutes, this white bean and tomato pasta is topped with toasted bread crumbs for delicious crunch. 

Ingredients

  • 250 g whole-wheat linguine pasta

  • 1/3 cup olive oil, divided

  • 1 1/2 cups panko bread crumbs

  • 1 tsp salt, divided

  • 3/4 cup chopped parsley

  • 1 garlic clove, minced

  • 1 onion, chopped

  • 1/2 tsp pepper

  • 3 cups halved cherry tomatoes

  • 1 540-mL can white kidney beans, drained and rinsed

Instructions

  • BRING a pot of salted water to a boil. Cook pasta following package directions, reserving 1 cup pasta water.

  • HEAT 1/4 cup oil in a large frying pan over medium. Add bread crumbs and 1/2 tsp salt and cook, stirring often to prevent scorching, until golden, about 4 min. Stir in parsley and garlic, then transfer to a bowl, scraping pan well.

  • HEAT remaining 2 tbsp oil in the same pan over medium. Add onion, remaining ½ tsp salt and pepper and cook until softened, about 6 min. Add tomatoes and cook until softened, about 8 min.

  • ADD pasta, beans and pasta water, tossing until well coated. Divide among plates, then sprinkle generously with bread crumbs.

Nutrition (per serving)

Calories 447, Protein 16g, Carbohydrates 70g, Fat 13g, Fibre 11g, Sodium 808mg.
Excellent source of folate.

Get more of our best tomato recipes.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.